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Heat of the Summer Salad Rolls


You can have the perfect light warm weather meal without grilling or heating up your house with these seasonal summer rolls. The thing I love most about these rolls is how adaptable they are. You can have different ones as your garden (or CSA) produces new delights.

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Rate this recipe 4.6/5 (12 Votes)
Heat of the Summer Salad Rolls 1 Picture


  • Dipping sauce:
  • 6 (9 to 10 inch) rice paper wrappers
  • 8 to 12 lettuce leaves
  • 6 ounces grilled flavor of Beyond Meat
  • 2 About 2 cups shredded carrots
  • 2 About 2 cups shredded summer squash
  • 8 ounce package Dandy Radish MiniSticks
  • 1/4 cup water
  • 1/4 cup smooth peanut butter
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon hoisin sauce
  • 1/2 lime, juiced
  • sriracha, for topping
  • chopped peanuts, for topping


Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

Have a shallow pan filled with water that you can submerge the whole rice paper. It can be warm but cool will work just fine too. Set this to one side of a cutting board.

Gather all your prepped fillings and place them to the front of the cutting board. This will be your rolling station.

Soak one rice paper at a time until it becomes pliable and can be easily folded. Then carefully transfer to the cutting board, spreading it out as you go. (This is the perfect time to put the next wrapper in the water. It should be ready when you are done rolling.)

Layer the fillings beginning with the lettuce on the bottom. You can either let the ingredients hang out the ends or you can fold over the sides so that it ends up much like a burrito.

Carefully roll up until the whole wrapper has been wrapped around. Cut into 2 to 4 pieces and place on a serving plate. Dry off the cutting board and then start on the next roll.

Make the dip by mixing all the sauce ingredients except for the sriracha and peanuts into a small bowl with a whisk or in a food processor if it's easier for you. Pour into individual serving bowls and top with sriracha and chopped peanuts.

You can also add in cilantro, Thai basil, mint, parsley, shredded cabbage, green pepper strips and more to make them just the way you like them.


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